The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods

Simple item page
dc.citation.issue2
dc.citation.volume27
dc.contributor.authorRashidinejad A
dc.contributor.authorJameson GB
dc.contributor.authorSingh H
dc.contributor.editorPapetti A
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-11-17T00:24:02Z
dc.date.accessioned2023-11-20T01:37:42Z
dc.date.available2022-01-14
dc.date.available2023-11-17T00:24:02Z
dc.date.available2023-11-20T01:37:42Z
dc.date.issued2022-01-14
dc.description.abstractPoor water solubility and low bioavailability of hydrophobic flavonoids such as rutin remain as substantial challenges to their oral delivery via functional foods. In this study, the effect of pH and the addition of a protein (sodium caseinate; NaCas) on the aqueous solubility and stability of rutin was studied, from which an efficient delivery system for the incorporation of rutin into functional food products was developed. The aqueous solubility, chemical stability, crystallinity, and morphology of rutin (0.1-5% w/v) under various pH (1-11) and protein concentrations (0.2-8% w/v) were studied. To manufacture the concentrated colloidally stable rutin-NaCas particles, rutin was dissolved and deprotonated in a NaCas solution at alkaline pH before its subsequent neutralisation at pH 7. The excess water was removed using ultrafiltration to improve the loading capacity. Rutin showed the highest solubility at pH 11, while the addition of NaCas resulted in the improvement of both solubility and chemical stability. Critically, to achieve particles with colloidal stability, the NaCas:rutin ratio (w/w) had to be greater than 2.5 and 40 respectively for the lowest (0.2% w/v) and highest (4 to 8% w/v) concentrations of NaCas. The rutin-NaCas particles in the concentrated formulations were physically stable, with a size in the range of 185 to 230 nm and zeta potential of -36.8 to -38.1 mV, depending on the NaCas:rutin ratio. Encapsulation efficiency and loading capacity of rutin in different systems were 76% to 83% and 2% to 22%, respectively. The concentrated formulation containing 5% w/v NaCas and 2% w/v rutin was chosen as the most efficient delivery system due to the ideal protein:flavonoid ratio (2.5:1), which resulted in the highest loading capacity (22%). Taken together, the findings show that the delivery system developed in this study can be a promising method for the incorporation of a high concentration of hydrophobic flavonoids such as rutin into functional foods.
dc.description.confidentialfalse
dc.edition.editionJanuary 2022
dc.format.pagination534-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35056844
dc.identifier.citationRashidinejad A, Jameson GB, Singh H. (2022). The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods.. Molecules. 27. 2. (pp. 534-).
dc.identifier.doi10.3390/molecules27020534
dc.identifier.eissn1420-3049
dc.identifier.elements-typejournal-article
dc.identifier.issn1420-3049
dc.identifier.numberARTN 534
dc.identifier.piimolecules27020534
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69120
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/1420-3049/27/2/534
dc.relation.isPartOfMolecules
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectflavonoid delivery systems
dc.subjectfunctional beverages
dc.subjectmilk proteins
dc.subjectpH-driven encapsulation
dc.subjectprotein self-assembly
dc.subjectultrafiltration
dc.subjectCaseins
dc.subjectColloids
dc.subjectFunctional Food
dc.subjectHydrogen-Ion Concentration
dc.subjectNanoparticles
dc.subjectRutin
dc.subjectSolubility
dc.subjectWater
dc.titleThe Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods
dc.typeJournal article
pubs.elements-id450800
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
molecules-1492105-supplementary.pdf
Size:
318.91 KB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
Published version
Size:
4.29 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles